tournedos rossini

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tournedos rossini

tournedos rossini

tournedos rossini
tournedos rossini

Number of persons

4 beef tournedos

4 slices of stale brioche bread

100 g butter

6 cl of cognac

6 cl of Madeira

20 cl thick crème fraîche

4 nice slices of Foie gras

4 slices of fresh truffle



Total Time: 35 min
Preparation time: 20 min
Cooking time: 15 min

Cut the bread into discs the size of the tournedos.
Brown them on both sides in 50 g of hot butter.
Keep warm.
Heat the cognac in a small saucepan.
Melt the rest of the butter until it takes on a hazelnut colour. Fry the tournedos over high heat for 3 to 5 minutes according to the desired cooking time, turning them halfway through.
Add salt and pepper and flambé them with the cognac.
Place the slices of bread on the serving plates kept warm, then place one tournedos on top of each.
Keep warm (covered with aluminium foil, in the oven at 100°C (thermostat 3-4) for example).
Pour the Madeira into the pan to deglaze, scrape the cooking juices and add the cream. Season with salt and pepper.
Thicken the sauce over low heat, stirring well.
Place a slice of foie gras on each tournedos, then a slice of truffle and finally coat with the sauce. Serve immediately, with a pan-fried porcini mushrooms and mashed potatoes and celery.

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